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Chocolate Glazed Chocolate Bundt Cake

The only bundt you'll ever need to make. Suit the darkness of the chocolate to your taste-level. Sprinkle with flaked sea-salt if so-desired. [Fits a 10-cup Bundt Pan]

Equipment

  • 10-Cup Bundt Pan
  • Baking Spray or butter wrapper/butter

Ingredients

Chocolate Bundt Cake

  • 1 cup unsalted butter, room temperature
  • 1 3/4 cup sugar
  • 4 eggs, room temperature
  • 2 cups flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 5 oz chocolate, bittersweet or semi-sweet [In a pinch, I've used up to two ounces of unsweetened chocolate in place of the bittersweet. I haven't tried this with milk chocolate, yet.]
  • 1/2 cup cocoa powder, sifted [Dutch Process is always better, but use what you've got!]
  • 1/2 cup 35% cream [Heavy/Whipping]
  • 1/2 cup strong coffee [In a pinch, you can use instant espresso and hot water or simply hot water]
  • 2-3 tsp vanilla
  • 2+ tsp flaked salt for garnish optional

Chocolate Glaze

  • 5 oz chocolate, bittersweet or semi-sweet [I haven't tried this with milk chocolate yet.]
  • 3/4 cup 35% cream [Heavy/Whipping]
  • 1 tsp vanilla

Instructions

Chocolate Bundt Cake

  • Preheat the oven to 325.
  • Bring butter and eggs to room temperature.
  • Coat the entire interior of the bundt pan with baking spray or grease with butter.
  • In a small bowl, whisk together the flour, baking powder, baking soda and salt, and set aside.
  • EITHER place the chocolate in a medium bowl and melt in short bursts on 50% power in the microwave OR chop the chocolate finely and place in a medium bowl.
  • Heat the cream and coffee in a small pot on the stove or in short bursts in the microwave until it just comes to a boil.
  • Sift the cocoa powder into the chopped or melted chocolate.
  • Pour the hot coffee and cream over the bowl of melted or chopped chocolate and stir until combined.
  • Add the vanilla to the chocolate mixture, stir to incorporate, and set aside.
  • In a mixer, with hand beaters, or by hand, beat the butter medium-high until smooth.
  • Add the sugar to the butter and beat until light.
  • Add the eggs two by two to the butter and sugar mixture and beat until incorporated.
  • Take turns adding 1/3 of the flour mixture and 1/3 of the melted chocolate mixture until you have a smooth batter. Do not overmix.
  • Pour batter evenly into bundt pan.
  • Place the batter-filled bundt pan in the oven on the middle rack.
  • Bake for 55 minutes, or until a toothpick or butter knife in the centre comes out clean.
  • Cool the can in the pan on a wire rack for 10-15 minutes.
  • Turn the bundt cake out onto the rack and cool completely.

Chocolate Glaze

  • Place the chocolate in a medium glass measuring cup with a lip for pouring or other bowl and microwave in short bursts at 50% power until melted OR chop the chocolate finely and place into a measuring cup with a lip or other bowl.
  • Heat the cream in a saucepan on the stove or in the microwave until just boiling.
  • Pour the hot cream into the chocolate and let stand for 30-60 seconds before stirring until smooth.
  • Add the vanilla and stir to combine.
  • Allow glaze to sit for at least a minute until it thickens slightly.
  • Place the cake on its wire rack over a piece of parchment or silpat.
  • Gently pour or spoon the glaze over the top of the cake.
  • If desired, sprinkle with flake salt.
  • Allow the glaze to set for a few minutes before carefully transferring the cake to a serving or cake plate.
  • This cake will keep covered at room temperature for up to three days.

Notes